Moroccan Carrot Salad

Adapted from The Bitten Word, adapted from Food & Wine. We didn't have any Harissa handy, so we improvised. This salad provides a great, bright and spicy contrast to a tagine dish.

For the salad

2 cups carrots, shredded or thinly sliced

1/2 cup raisins

1/4 cup flat-leaf parsley leaves

1/4 pound feta, crumbled

For the dressing

2 T harissa (see note below)

Juice of 1 lemon

1/4 cup extra-virgin olive oil

Salt and pepper

For the harissa, I finely chopped 3 peri-peri peppers, 2 serranos, 2 cloves garlic, and ~10 leaves of fresh mint and made them into a paste in a mortar and pestle with olive oil and a bit of lemon juice. I added chile powder, salt, cumin, coriander, and paprika.